T-bone steak with baked potatoes salad

Name: T-bone steak with baked potatoes salad
Cook time: 1 h 20 min
Total time: 1 h 20 min
Yield: 4
Ingredients: 800 g new potatoes; 600 g Carrots; 2 Branches of rosemary; 5 Stem(s) Thyme; 4 TABLESPOONS + some oil; 7-10 Tbsp Salt; 250 g sour cream; 5 TABLESPOONS Milk; 4 TABLESPOONS white balsamic vinegar; 7-10 Tbsp Pepper; 1 pinch Sugar; 7-10 Tbsp 2 T-bone steaks (approx. 500 g each); 4 Slices (à approx. 6 g herb butter); 7-10 Tbsp Rosemary; baking paper; 7-10 Tbsp Aluminium foil

AUTHOR
Eunice Scott

DIFFICULTY
easy

RATING

COOK TIME
80 mins

TOTAL TIME
80 mins

Ingredients

Servings: 4

800 g new potatoes
600 g Carrots
2 Branches of rosemary
5 Stem(s) Thyme
4 TABLESPOONS + some oil
7-10 Tbsp Salt
250 g sour cream
5 TABLESPOONS Milk
4 TABLESPOONS white balsamic vinegar
7-10 Tbsp Pepper
1 pinch Sugar
7-10 Tbsp 2 T-bone steaks (approx. 500 g each)
4 Slices (à approx. 6 g herb butter)
7-10 Tbsp Rosemary
baking paper
7-10 Tbsp Aluminium foil

Directions

1
Wash the potatoes thoroughly, brush them if necessary. Peel and wash carrots and cut them into thick slices. Wash rosemary and thyme, shake dry. Pluck needles from the twigs, leaves from the stems. Mix potatoes, carrots, herbs and 2 tablespoons of oil. Season with salt.
2
Place on a baking tray lined with baking paper. Bake in a preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for 45-50 minutes. Take out and let cool down. Stir sour cream and milk until smooth. Mix vinegar, salt, pepper and sugar. Fold in 2 tablespoons of oil. Wash the meat and dab dry. Spread a grill pan thinly with oil, heat up. Fry the meat on each side for about 1 1/2 minutes (possibly in 2 portions), season with salt and pepper. Place on a baking tray lined with baking paper. Bake in a preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for approx. 8 minutes. Remove, wrap in aluminium foil, let rest for 2-3 minutes and arrange with 2 slices of herb butter on each side.
3
Spread a grill pan thinly with oil, heat up. Fry the meat on each side for about 1 1/2 minutes (possibly in 2 portions), season with salt and pepper. Place on a baking tray lined with baking paper. Bake in a preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for approx. 8 minutes. Remove, wrap in aluminium foil, let rest for 2-3 minutes and arrange with 2 slices of herb butter on each side. Garnish with rosemary. Mix potato and carrot mixture with vinaigrette. In a bowl with sour cream add
4
Preparation time approx. 1 hour 20 minutes. 1 hour waiting time